Protein-Packed Dinner
Slow Cooker Chicken Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 12 Chicken thigh
- ¼ tsp salt
- ¼ tsp ground peppers
- 2 tsps vegetable oil
- 2 onions (peeled and chopped fine)
- 6 garlic cloves (peeled and minced)
- 1 Cinnamon stick
- ½ tsp ground Cardamom
- 1 ½ tsps paprika
- 1 cup dried Apricot (cut in half)
- 3 cups low-sodium Chicken broth
- 2 Tbsps lemon juice
- 10 Sage
Preparation steps
1.
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Lay 6 chicken thighs in the skillet, skin-side down; cook until golden, about 6 minutes. Flip and continue to cook until the second side is golden, about 3 minutes. Repeat with the remaining 6 thighs. Transfer the chicken to a slow cooker.
2.
Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until simmering. Add the onions and 1/4 teaspoon salt; cook, until the onions are soft and translucent, about 4 minutes. Scrape the browned pieces off the bottom of the skillet, but do not remove. Add the garlic, cinnamon, cardamom, lemon juice, and paprika; cook until fragrant, about 30 seconds. Add the apricots, 5 sage leaves, and 3 cups of the chicken broth. Bring to a boil. Transfer the mixture to the slow cooker.
3.
Cover and cook on low until the chicken is almost tender, but not falling apart, about 3 to 4 hours.
4.
Garnish with remaining sage.
